This coffee is a natural process lot fermented with wine yeast, harvested in Baoshan, located in the northern part of Yunnan, China.

Previously, we introduced a coffee from Pu’er that underwent a “triple fermentation natural” process, where fermentation in tanks was repeated three times. That lot was characterized by a rich, full-bodied profile reminiscent of cacao nibs and brandy.

In contrast, this wine yeast fermentation natural offers a profile more akin to a medium-bodied red wine, with notes of plum and blood orange, alongside a deep, date-like sweetness. While the cup has depth and complexity, it remains clean and approachable. As it cools, a gentle, mild nuttiness—typical of the Catimor variety—begins to emerge.

Roasted to a medium level, it’s also well-suited for enjoying with milk.

As this is a limited lot, we recommend enjoying it while it’s available.

Yunnan Province is located in the southwestern frontier of China and is home to the greatest diversity of ethnic minority groups in the country. It borders Vietnam, Laos, and Myanmar to the south, with an average elevation of around 1,500 to 2,200 meters. In the northwest, where it borders the Tibet Autonomous Region, elevations range from approximately 3,000 to 4,000 meters. The terrain is highly complex, with significant temperature differences between day and night and a wide variety of climates, resulting in one of the richest ecosystems in China.

Coffee cultivation in Yunnan is primarily concentrated in tropical regions at elevations of 800 to 1,800 meters, along river basins such as the Nujiang, Lancang, Honghe, and Jinsha rivers. Currently, the total area under coffee cultivation in Yunnan is around 1,500 square kilometers, with an annual production of approximately 150,000 to 170,000 tons.

Coffee was first introduced to Yunnan in 1892 by French missionaries, and has since been cultivated across various regions. Today, the most widely grown varieties in Yunnan belong to the Catimor lineage, which includes a range of improved and experimental cultivars. Other varieties such as Tipica, Yellow Bourbon, and Catuai are also cultivated.

This lot represents the consolidated production of the Perijá's current caficultura: Castillo Pueblo Bello, shade-grown, single annual harvest, processed through wet beneficio, grown between 1,200 and 1,700 meters on the Colombian western slope of the Serranía. This lot was showcased at the 2025 Fairfield Syu Ha Ri Colombian Washed Coffee Festival as a Regional Lot of Interest.

Fairfield Trading is a Colombian specialty coffee exporter founded in 2002. Led by Alejandro Renjifo, the company manages the supply chain from farm to roaster, handling quality control, milling, and export preparation in-house.

The coffees sourced by Fairfield Trading are limited exclusively to those processed using classic washed methods. Colombia’s climate, with alternating rainy and dry seasons, means that most small producers handle everything from harvesting to drying themselves. Under these conditions, Alejandro believes it is difficult to maintain consistently stable quality with natural or honey processes. Rather than following trends around varieties or processing styles, Fairfield Trading places its focus firmly on cup quality itself, pursuing the timeless appeal of traditional Colombian coffee.

In collaboration with the importer SYU・HA・RI, Fairfield Trading also co-hosts the annual “COLOMBIA WASHED COFFEE FESTIVAL (CWCF),” a competition dedicated entirely to washed coffees. Samples are submitted by more than 100 producers and evaluated through rigorous cupping before rankings are determined. Farmers whose lots place highly receive premium payments in addition to the standard purchase price, creating further motivation to pursue higher quality production.

Kurasu has deepened its relationship with Fairfield Trading through participation in CWCF and visits to Colombia. Their commitment to a “quality first” philosophy strongly resonates with the values we hold at Kurasu.